In a pan on the stove, heat up oil that is about a quarter of an inch deep

Dip each eggplant slice in the egg, then coat it in the cornmeal and flour mix.

Place it in the oil until it is golden brown, being sure to flip it to get both sides.

8. In a large pan, coat the bottom with a single layer of eggplant. In order to fill in the spaces between eggplant slices, cut up a slice. Try to leave as few openings as possible.
9. Add a layer of sauce, spreading it around with the spoon.
10. Finally, add a layer of cheese. Sprinkle the mozzarella on first, and then add the Parmesan.
11. Repeat steps 8-10 so that you have two full layers.